Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

Journal of the Science of Food and Agriculture

Volumn 89, Issue 5, 2009, Pages 774-780

  Ziino, Marisa ^a   Condurso, Concetta ^a   Romeo, Vincenza ^a   Tripodi, Gianluca ^a   Verzera, Antonella ^a  

^a UNIVERSITY OF MESSINA   (Italy)

Author keywords

Calabrian varieties; Capsaicinoids; Capsicum annuum L.; Characterisation; Fresh hot pepper; Volatile compounds

Indexed keywords

CAPRA; CAPSICUM; CAPSICUM ANNUUM; CAPSICUM FRUTESCENS; NASO;

EID: 63849094984     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3511     Document Type: Article

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